BBQ Brethren "Home Made Bread" Throwdown

Muffins belong to a class of baked goods known as quick breads. Unlike yeast breads, the more commonly recognized bread type, quick breads utilize chemical leavening to create a unform, tender, dense crumb. Although often regarded as seperate from yeast breads, this class of bread predates the use of yeast as a leavening and has been traced to ancient baking practices of the middle east and norther African cultures.

SmokinAussie said:

Jim, that's just so damn good and so damn original. You are farkin' OUT THERE Brother...

WOW..

Bill

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I agree with you Bill. That is way out there and looks great. :thumb:

bigabyte said:

If you can make a sandwich out of them, then you're good.

Yup, here's a sandwich with muffins...

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A radish sandwich made with zucchini muffins? :shock: I don't think that even qualifies as food.

Well this is my first throwdown entry... hopefully these pics aren't too big. I made em 1024 wide, so just holler back if they are too big. This is one of my classic tricks for pizza, the upside down pizza. You get a nice thick fluffy crust and don't have to worry about piling on the toppings and messing up the crust. I should mention that this is best done with a white-bread-like dough because richer breads like wheat will overpower the toppings and mess up the fluffy texture.

Also, apologies for the cavelike lighting in my apt. and the low aperture. I kept experimenting with flash and without haha. Hope you enjoy!

First and foremost... get your bread made early and let her rise for a couple o hours

Sear los tomates in the cast iron skillet

Add some onions, bit o peppa, acid, salt, pinch of sugar etc...

Add the toppings, yaya i know.. ran out of pepperoni

Add LOTS OF CHEESE

Cook the sauce down or hack it to bits in the food processor if you're in a hurry

Plop the risen dough on top, and allow to re-rise after shaping for 30min

Bake (well smoke really)

Flip and EAT!


The cheese probably looks a bit overburnt, but it tasted awesome. Gotta love burnt cheese!

Anyway, gotta say my vote will probably go to mr. pulled pork stickybuns. Little too much sauce on there for my taste, but a fantastic idea and great pics! Good luck to all.

Edit: I guess I should mention... You can use either of the last two pics for the entry. Thanks.

landarc said:

Muffins belong to a class of baked goods known as quick breads. Unlike yeast breads, the more commonly recognized bread type, quick breads utilize chemical leavening to create a unform, tender, dense crumb. Although often regarded as seperate from yeast breads, this class of bread predates the use of yeast as a leavening and has been traced to ancient baking practices of the middle east and norther African cultures.

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Since bread was mentioned 6 times I guess they count as Bread. :twisted:

Please see the link below to the "Cooking with the Master" episode that was previously submitted.

http://www.bbq-brethren.com/forum/showthread.php?t=94687

The rest of this might be a spoiler if you don't visit that first. I'm not the biggest of bread fans, although my wife constantly makes bread after bread that is not just something to hold the meat with, but is also delicious all on its own. Of course I have no skill in such matters, so I took this throwdown, not as making bread, but using it as the main ingredient in something. Yes, the loaf I used is homemade, but not by me certainly.

So, what did I do? Well, I enjoy brewing beer, cider and sometimes mead. I'm also familiar with a few other brews and recently had some kvass in Ukraine and also talked extensively with a Russian colleague who makes the stuff regularly. Kvass is a drink made from bread, almost always dark rye. It can be made start to finish in less than a week, which made it ideal for a throwdown. It is only slightly alcoholic, so it does not require aging -- it is actually considered a soft drink and drunk by people of all ages. I did not have rye bread handy, and went with a loaf of white. The other thing that I did with mine (other than smoke the bread dry, which is just plain weird) is forced effervescence on two of the bottles. I could have done this safely, but I didn't have time and I did this by releasing the gas (that builds up when the yeast turns the sugar into alcohol) over the first 24 hours, then kept the bottles sealed until it was time to drink. I would not recommend this as it can create "bottle bombs" that can explode. So, here is my version of kvass made with smoked bread:



Not sure whether this one is better than the one of Ninja passed out.

This is a terrible category as I still can't decide what to submit. On Wednesday, we brought in lunches for the teachers and I made some focaccia. I mixed up some dough



adding sundried tomatoes and forming into logs.



These were rolled flat and covered with homemade pesto



and then baked in my Oval



I turned these into sandwiches



Today, I made some sweet-potato rolls with dried cranberries. These are one of our favorites for Thanksgiving. I make dough from cooked sweet potato.


I add dried cranberries and cardamom



I rolled these into crescent rolls



brushed with egg, and baked in my oval



They come out tender



They're good warm with a bit of butter



and a cup of coffee



I'm pretty sure that this is my entry...... but I have company coming this weekend and I have one more thing I might make. But company weekends being what they are I thought I better submit this just in case.
Thanks for looking!

Dang is right. So much for my bread entry which I haven't even decided on what it is even going to be. You've done it again, ecode. Bravo! :clap:

Yep, I'm tanked here too!

Beautiful photography and food, Ecode!! I know who I am voting for.

I like bread with meat so, since after 2 failed attempts to bake some Italian bread in my UDS, I decided to try some pirozhki. The dough recipe consisted of AP flour, salt, sugar, eggs, oil, milk, and dry yeast. The meat filling was ground beef sloppy joes. After making the dough, I rolled out a 4 to 5 inch circle and filled it with the beef mixture, sealing into a "bun". The pirozhki were fried over a charcoal chimney in a cast iron skillet at 350*F. It did take several tries but I finally got a few to cooperate. They tasted real good! Thanks for looking.











My entry, Thanks for looking

Ron_L said:

Great job as usual! Can I talk you into sharing the recipes? Please ray:

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This recipe has been around for awhile. I think I got it out of a Bon Appetite about 15 years ago and been baking them ever since. I've made a few adjustments to it below.

Sweet Potato Rolls

Had some relatives over and made a few things. I figure it's made with dough, so it is of interest, but I don't think I'll be entering these (got that Chris), as the kvass stands alone. We had a couple pizzas, one standard pepperoni



and one with spinach and artichoke hearts.



The extra pizza dough was sliced thin and rolled with cheddar cheese in the center.



Then cooked on the Oval:



Of course I had a little help.

Gore said:

Of course I had a little help.

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Well,well, well.......imagine my surprise to see the dinner I cooked on the computer:shocked:. "Just taking some pictures to try out the new camera" he says....
I suppose I should give you a little credit ... you did help wash the dishes.

Just showing everyone how lucky I am, Honey.

Gore said:

Just showing everyone how lucky I am, Honey.

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You're not wrong there dude... My wife can't (won't) boil an egg. She says it's because I'm such a good cook, she doesn't need too! Now, having said that, she's awesome at a lot of other things... no funny idea's fellas.... I'm not just talking :eyebrows: :eyebrows: :eyebrows:...

But yes, it sure would be nice if she cooked just once a year...

You two, certainly have something extra special:thumb:

Cheers!

Bill